Preparation

Make-Ahead Option: Stuffing can be refrigerated up to 1 day in advance of the final baking step. If baking stuffing straight from the fridge, increase baking time to 45 minutes.

Place a sheet pan in oven and preheat to 450ºF.

In a large bowl, toss the squash, fennel and onion with the oil and salt.

When the oven is hot, quickly remove the pan, pour the vegetables onto it in an even layer and place it back in the oven. You should hear a nice sizzle on the sheet pan. Roast the vegetables for 20 minutes, until they are cooked through and beginning to caramelize.

Remove the pan from the oven and lower the temperature to 350ºF. Let the vegetables cool until no longer piping hot, about 20 minutes.

While the vegetables are cooling, whisk together the broth, eggs, olive oil, thyme and ground pepper in a large bowl. Add the cubed bread and toss to combine, making sure all of the bread is coated with the liquid. Stir in the cooled vegetables.

Grease a 9- by 13-inch baking dish lightly with olive oil, then transfer the stuffing mixture to the baking dish. Dot the top of the stuffing with generous hunks of goat cheese. Bake for 30 minutes, until the stuffing registers about 170ºF in the center and the cheese is beginning to brown.